摘要
以茯苓和紫苏叶为原料,辅料使用了CA、白砂糖和稳定剂等,通过单因素试验和正交试验优化茯苓紫苏复合保健饮料的制作工艺。结果表明,当茯苓汁与紫苏叶汁的比例达到5∶4时,使CA添加量为0.2%,白砂糖添加量为7%,羧甲基纤维素钠∶汉生胶配比为2∶1,同时添加0.1%抗坏血酸溶液和葡萄糖酸锌混合溶液100 mg/kg对紫苏叶汁进行护绿,最终得到的保健饮料营养价值丰富,口感独特。
In this study,poria cocos and perilla leaves were main raw materials,and the auxiliary materials were composed of CA,white granulated sugar and stabilizer.Single factor test was the experimental method.Sensory evaluation was the evaluation standard.Perilla tuckahoe compound health beverage was optimized by orthogonal experiment,which was the main method to improve the production technology.The experiment showed that when the ratio of poria juice to perilla leaf juice reached 5∶4,the addition of CA was 0.2%,the addition of custer sugar was 7%.The addition ratio of stabilizer was 2∶1,which is composed of carboxymethylcellulose sodium and xanthan gum,and 0.1%ascorbic acid and 100 mg/kg zinc gluconate as a mixed solution to protect the green of perilla leaf juice.The health beverage developed under this conditions had rich nutritional value,unique taste.
作者
杨盛兴
朱文慧
李娜
YANG Shengxing;ZHU Wenhui;LI Na(Suzhou University,Suzhou,Anhui 234000,China)
出处
《农产品加工》
2022年第15期6-9,14,共5页
Farm Products Processing
基金
宿州学院创新创业教学研究项目(SZXY2020CCJY03)
宿州学院校级质量工程项目(SZXY2020HHKC05)
安徽省教学研究项目(重大)2020JYXM2215。
关键词
茯苓
紫苏
保健饮料
感官评价
poria cocos
basil
health drinks
sensory evaluation
